Week 18: Mexican - Horchata



This whole past week has had highs in the 70s, so I went with a refreshing drink!

There are many varieties of Horchata, but I came up with my own and I’m liking it.

Lightly toast 3/4c Rice. Pulverized the rice in a spice grinder or food processor. Lightly toast 3/4c Blanched almonds, add them to the rice and make a chunky flour.

Put in a container with a cinnamon stick and the zest of a lime and cover with 3c boiling water. Stick it in the fridge for 10 hours.

Remove the cinnamon, and blend until as smooth as possible. Strain it through a cheesecloth and get as much moisture out as possible. Add 2c water to the remaining liquid, and 1/3c sugar. Mix well and serve with a dash of cinnamon on top. Serve over ice, or just cold if you’re not an ice person (or you just forgot to refill the ice trays)